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My Grilled Pizza: Fig & Prosciutto Elegance Recipe

Updated: Aug 20


If you're looking to elevate your pizza game, the Fig & Prosciutto Elegance Grilled Pizza is a must-try. This recipe combines the creamy goodness of low-moisture mozzarella and the sharp, nutty flavor of Parmigiano Reggiano with the sweet and savory blend of fresh figs and prosciutto.


A rustic grilled pizza topped with fresh figs, prosciutto, arugula, and melted cheese on a white plate.
 A touch of elegance, grilled pizza layered with figs, prosciutto, and arugula.

It's a beautiful balance of flavors that transforms a simple pizza into a gourmet experience.


What I love about this pizza is how the arugula adds a fresh, peppery bite, while the drizzle of extra virgin olive oil and reduced balsamic vinegar brings everything together with a touch of elegance.


Overhead view of sliced fig and prosciutto pizza garnished with fresh arugula on a white plate.
Sliced and ready to enjoy, this pizza balances sweet, savory, and peppery flavors.

The grilling process adds a delightful char and crispiness to the crust, making each bite a perfect mix of textures. It’s not just a pizza; it’s a sophisticated dish that’s surprisingly easy to prepare.


I encourage you to give this Fig & Prosciutto Elegance Grilled Pizza a try. It’s a wonderful way to enjoy the classic combination of cheese and cured meat with a seasonal twist.


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Whether you’re hosting a dinner party or just want to treat yourself to something special, this pizza is sure to impress. Enjoy the process of making it and, most importantly, savor every delicious bite!


Close-up of a hand holding a slice of grilled pizza with prosciutto, figs, and arugula.

Ingredients:

(Make 2 grilled pizzas)

  • Grilled Pizza Dough Homemade, 2 Dough Balls

  • Sesame Oil, For Brushing

  • Low-Moisture Mozzarella, For Grating

  • Parmigiano Reggiano, For Grating

  • Figs Coarsely Wedged, 7 or 8

  • Prosciutto Coarsely Torn, 5 or More

  • Arugula, A Handful

  • Extra Virgin Olive Oil, For Drizzling

  • Reduced Balsamic Vinegar, For Drizzling

Equipment:

  • Griddle

Directions:

  1. Please visit my "Grilled Pizza Dough" page for the recipe.

  2. Once you have rolled out your pizza dough, brush the griddle with sesame oil with a pastry brush.

  3. *Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust from puffing up.*

  4. In a griddle over medium heat, gently place in the dough.

  5. Carefully and gently, use your hands to press down the dough to make sure the whole dough sits fully on the griddle.

  6. Brush the top with some sesame oil.

  7. Grill until lightly charred.

  8. Flip the dough.

  9. Immediately turn the heat down to medium-low.

  10. Grate some mozzarella and parmigiano over the pizza.

  11. Top with figs and prosciutto, spreading out evenly.

  12. Immediately cover the griddle to generate steam for the cheese to melt.

  13. As soon as the cheese melts and the bottom is lightly charred, remove the cover.

  14. Remove the pizza from the heat and transfer it onto a serving plate.

  15. Sprinkle some arugula over the pizza.

  16. Drizzle some extra virgin olive oil and reduced balsamic vinegar over the pizza.

  17. Repeat the steps for the remaining pizza.

  18. Slice and serve immediately.


Grilled fig and prosciutto pizza served on a white plate with fresh arugula, photographed with the Fat Dough logo on the side.

The combination somehow works...

Recipe Video:




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